creamy italian orzo risotto

How To Make creamy italian orzo risotto

• 1

  Boil Orzo in salted water for only 5min. pasta needs to still be aldente. Once cooked, drain and poor cold water over to stop the cooking process.
• 2

  Right before you drain the pasta make sure to save about 1/2 cup of the pasta water.
• 3

  While pasta is boiling sautee chopped onion and garlic in the 3 tlbs. of Olive oil. Cook till soft. Then add white wine.
• 4

  Take the cool drained pasta and add to the onions, garlic, and white wine on about a med. heat.
• 5

  Next add sage, thyme (both herbs should be chopped finely), the 1/2 can of cream of chicken and the pasta water to the orzo.
• 6

  Stir the mixture continually for about 5min. Mixture should be low boiling, that way the pasta will absorb the liquids.
• 7

  Add the pepper and parmesean cheese last when mixture seems creamy and absorbed enough. The finishing touch will be the butter.
• 8

  The whole cooking process should only take about 20min. That way you have time to cook something else if you wish, goes great with grilled chicken!
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